INSPECTION REPORT Health Protection MBEK-AUVRPY

PREMISES NAME Rose Land Family Restaurant		Tel: (604) 852-1699 Fax:
PREMISES ADDRESS 12 - 33550 South Fraser Way Abbotsford, BC V2S 5G7		INSPECTION DATE January 10, 2018	TIME SPENT 1.75 hours
OPERATOR (Person in Charge)		NEXT INSPECTION DATE 1 Month
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided	ENFORCEMENT Require Corrections	Comply In Use Food Safety Training [s. 10] Yes Food Safety Plan [s. 23] Yes No Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 26

Critical Hazards: Total Number: 4

203 - Food not cooled in an acceptable manner [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Soup stored in a large bucket in the walk in cooler was measured at 56 degrees C (internal temperature). Bucket was labeled "Mushroom Soup Wed Jan 10" Corrective Action(s): Soup was placed into shallow containers for cooling. Please ensure that hot potentially hazardous foods are cooled from 60 degrees C to 20 degrees C within 2 hours, and 20 degrees C to 4 degrees C within 4 hours to limit the growth of potential pathogens and/or toxins. Some methods that may be employed to facilitate rapid cooling include using an ice wand, adding cold water or ice, placing into shallow container(s), and/or cooling in an ice bath. Violation Score: 5 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): 1. Small container of breakfast sausages were probed at 44 degrees C. 2. Small container of cooked potatoes was probed at 46 degrees C. Hot water level was observed to be below the food level. Inspection conducted prior to lunch. Operator stated that items were prepared less than 1 hour prior. Corrective Action(s): Items were reheated to at least 74 degrees C. Water level was increased to allow full submersion of the food items. Please ensure that hot potentially hazardous foods are maintained at internal temperatures of 60 degrees C or more to limit the growth of potential pathogens and/or toxins. Note: Probe thermometer on site is broken--discarded by operator. Please obtain a working probe thermometer accurate to 1 degree C in order to check internal food temperatures. Date to be corrected by: January 12, 2018. Violation Score: 5 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation (CORRECTED DURING INSPECTION): Dried on food debris observed on vegetable slicer. Vegetable slicer was stored in a bin with food debris. This is a repeat violation. Corrective Action(s): Both vegetable slicer and bin were washed and sanitized at time of inspection. Please ensure that all utensils and equipment are properly washed and sanitized after use, then stored in sanitary condition to limit potential cross contamination. Violation Score: 5 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): No cold water was available at the kitchen hand washing station. Corrective Action(s): Cold water valve was opened at time of inspection. Cold water was previously turned off due to faucet dripping. Please have plumbing repaired to correct this issue. Please ensure that all hand washing stations are supplied with hot and cold running water, liquid hand soap, and single use paper towels at all times to facilitate proper hand washing. Violation Score: 5

Non-Critical Hazards: Total Number: 2

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): A box of raw chicken was stored above ready to eat foods (e.g. margarine, deli meat). All items were covered. Corrective Action(s): Please ensure that raw meats and raw eggs are not stored above any ready-to-eat foods to protect from potential contamination. Violation Score: 3 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19] Observation: Exposed wood is beginning to show through on walk in cooler shelving. Corrective Action(s): Please have shelving properly sealed to provide a surface that is smooth, non-absorbent, and easy to clean. Date to be corrected: March 10, 2018. Violation Score: 3

Follow Up to "Critical" Violations Noted on Previous Inspections (if applicable): No corrections entered

Comments

Routine inspection conducted: - Coolers at 4 degrees C or less - Freezers at -18 degrees C or less - Hot holding internal temperatures at 60 degrees C or more (exception: refer to code # 206) - Wiping cloths stored in bleach water sanitizer at 100 ppm chlorine (front, back) - Low temperature dishwasher measured 51 degrees C and 50 ppm chlorine in rinse residual at utensil surface - Hand washing stations supplied with hot and cold running water, liquid hand soap, and single use paper towels (exception: refer to code # 401) - No evidence of pest activity noted - Temperature records are being maintained. - Washrooms are well maintained Please contact the inspector if you have any questions or concerns.